Quick low-carb bread

Name: Quick low-carb bread
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 2 oz. cream cheese; 2 egg whites; 2 tsp ground psyllium husk powder; 1/2 cup almond flour; 1/2 cup sesame seeds; 1/4 cup sunflower seeds; 1 1/2 tsp baking powder; 2 pinches salt

Sesame and sunflower seeds make for a nutty-flavored low-carb flatbread. The perfect base for your favorite spread or an open-faced sandwich. This recipe is quick and easy and results in a crunchy yet soft gluten-free low-carb bread recipe.

June 9 2015 recipe & photo by Fanny Lindkvist, nutritional review by in Recipes, Bread

Quick low-carb bread

USMetric

4 servingservings

Ingredients

2 oz. (4 tbsp) 55 g (55 ml) cream cheese
2 2 egg whiteegg whites
2 tsp 2 tsp ground psyllium husk powder
½ cup (2 oz.) 120 ml (55 g) almond flour
½ cup (2½ oz.) 120 ml (75 g) sesame seeds
¼ cup (1¼ oz.) 60 ml (35 g) sunflower seeds
1½ tsp 1½ tsp baking powder
2 pinches 2 pinches salt

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Making low carb simple

Instructions

Instructions are for 4 servings. Please modify as needed.

Preheat oven to 400°F (200°C).
Mix egg whites and cream cheese in a bowl.
Add remaining ingredients and work into the egg batter. Let rest for a few minutes.
Shape the batter into squares, one per serving. Sprinkle some extra sesame seeds on top if you like.
Bake in the oven for 10–12 minutes until golden brown.
Let them cool a bit before enjoying them with your favorite topping.

Tip

If you don't want to get doughy hands, spread the batter using a spatula into a greased baking dish, about 7" x 11" (20 × 30 cm). Cut the bread into squares after baking.

This a popular recipe from Fanny Lindkvist, who has the Instagram account LessCarbs.

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92 comments

51
Reply to comment #10 by PatrickP
Amanda Roberts
April 4 2016
That's funny, Patrick, because I was just thinking how easy these recipes are. I don't find them complicated at all - at least, not compared to other low-carb recipe sites. Maybe it's just a matter of what kind of recipes we've both looked at.
52
Wanda
April 5 2016
These are just lovely. I've made 3 batches this weekend and followed the recipe just as written. I, too, was a little confused about the shaping instructions and just pressed the batter into a sheet pan because the photo looks like the bread was cut into squares. These are great with pate, avocado, smoked fish, egg salad--you name it. My friend, who can eat anything he likes and stay amazingly fit and trim, raided my stash of these and loves them (hence the 3 batches) even though he can eat carbs until the cows come home. I cut them in squares and keep them in the freezer and pop them in the toaster to thaw and toast lightly. Oh, and by the way, if you're having trouble finding psyllium, the laxative Metamucil is psyllium, just make sure you buy the plain, unflavored and unsweetened kind (don't think the orange flavor would be very good in this!) Trader Joe's also carries psyllium.
53
Reply to comment #6 by Angela
Birgit
April 25 2016
100ml = 1dl hope this helps. x
54
sheila
May 8 2016
Hi
I just made 4 of these in a cupcake pan. And used paper cupcake liners just like I would for a cupcakes. It baked up nice for me. And it was easy to handle and freeze that way.
55
Reply to comment #47 by Louella
Evelia
May 19 2016
Thanks for the tip!
56
Barb
June 1 2016
I've made those oopsy rolls and really didn't like them as they tasted too "eggy" I've also made the bread with almond flour but had to throw it out as I didn't like the texture, very heavy and dense. What would the consistency of this quick bread compare with and taste like?

Reply: #57
57
Reply to comment #56 by Barb
Kristin Berglund Team Diet Doctor
June 2 2016
Hi Barb!
I'm sorry about that. This bread will resemble the loaf of bread made with almond flour I'm afraid. But keep you're eyes open because we have a new bread recipe coming soon that tastes absolutely wonderful and has a similar texture as ordinary bread. I hope you'll like that one!
58
phill
June 24 2016
It would be wonderful if the recipes had videos! I find it hard to follow everything correctly by just text. Anyone recommend a good youtube channel? Or a vídeo with this type of bread?

Reply: #59
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Reply to comment #58 by phill
Kristin Berglund Team Diet Doctor
June 26 2016

It would be wonderful if the recipes had videos! I find it hard to follow everything correctly by just text. Anyone recommend a good youtube channel? Or a vídeo with this type of bread?

Hi phill!

We would love to make videos of how to prepare our recipes someday! I´ve put a link to a video of how to make this bread just below the instructions.
http://www.dietdoctor.com/recipes/the-low-carb-bread
Good luck!
60
Tim
July 15 2016
No I disagree. Vegan's do not survive well. I can't tell you how many of the people I know who are strict vegetarian, or vegan and who have early onset Alzheimer's. Not a good way to go. And as to children brought up on strict vegan diets... Recent stories out of Italy tell the story all too well. Children are stunted and often die on strict vegan diets. One couple in question lost custody of their children...
Verdict of Child Abuse.
61
Luna
October 21 2016
I just made this bread. My father is in stage 4 kidney failure and cannot have the almond flour. So, I roughly ground some macadamia nuts and used them. They are a bit oilier than almond flour, so I was not sure, making this for the first time, what the result would be. I did this flatbread style- pressing the dough out on parchment. Then I scored through the dough to divide the servings before baking. The end result: One of the best ever low-carb breads I have ever enjoyed. This is a terrific and very easy recipe.
Thank you for your wonderful recipes, the print feature, and photo included in print recipes. Love your site. Wishing my bank did not put the kabosh on allowing us to use our visa for any foreign billed purchases, or I would definitely become a member.
62
Luna
October 21 2016
It's me again. Just wanted to add that I made another batch of this bread. In an effort to cut the potassium down further for my dad, I omitted the nut flour and used ground pork rinds. I also omitted the salt, as pork rinds were already salted. The dough texture was slightly more crumbly, but it pressed together okay. I pressed it all into a rectangle and scored it into individual servings. I baked it as directed and then when I took it from the oven I broke the servings apart and cooled them on a rack. Not only does using the pork rinds cut the potassium down, but it further reduces the carbs. I wanted to share this in case anyone else was wondering about similar substitutions.
63
April vance
January 11 2017
I am on this low carb diet and I want bread but don't no what one I should try can some one give me good advice on the bread
64
Meritxell
March 25 2017
I've made some recipes from your website and I'm very happy with the results, you are helping me and my sister a lot in our low carb new way of live.
Today I've tried this one and it has become a total success, easy, quick and delicious.
I have a little complain, though, I absolutely prefer measurements in grams, for baking accourance, even for liquids.
It is possible to get this? I hope so... you are a great Team!
65
Fozzy
March 24 2018
Can you please make a loaf without awful husk it's ruined all my bread....all binned I paid a lot for it and it's purple muck.

I'd love to mske a nice loaf
66
Laura Davis
June 17 2018
This is a really nice alternative to bread. I need to make it into a loaf shape next time so it's easier to slice/ toast. Not much taste, mainly seeds but texture is really good.
67
Anneleen
June 26 2018
I'm confused... The recipe ingredients use "crème fraiche" and beneath it says "sour creme", which one should I use? Also, what is cider vinegar? Is that apple cider vinegar? Thank you for helping me out.
68
Heather
August 30 2018
here is Fanny's original recipe with better instructions: http://lesscarbs.se/lchf-frukost/lesscarbs-snabba-brod/
69
anni
November 18 2018
Dairy intolerance makes most low carb breads difficult - could you use coconut cream rather than creme fraiche ( or cocnut/ soy yogurt)?

Reply: #70
70
Reply to comment #69 by anni
Kristin Parker Team Diet Doctor
November 19 2018

Dairy intolerance makes most low carb breads difficult - could you use coconut cream rather than creme fraiche ( or cocnut/ soy yogurt)?

Those are all going to bring different properties to the baked goods. You would have to experiment to see if they were acceptable to you.

Reply: #72
71
Josée
February 22 2019
Just made that recipe on a baking sheet with parchemin paper. Made it flat with my wet fingers, and it turned out great! Fast.
72
Reply to comment #70 by Kristin Parker
Josée
February 22 2019
I used coconut cream and it taste great!
73
Nancy
March 22 2019
Like josee, I used a baking sheet, but with a silcone baking mat. I like the reusablity of the mat. Delicious. Planning to try it with small chopped pecans. This recipe is a new staple in my kitchen.
74
Verena
April 1 2019
This satisfies my need for something crunchy! Will definitely make these again
75
Amale
December 21 2019
I just loved it. For my breakfast with a lot of butter and italian ham. Thank you so very much for this receipe!
76
Jill
January 24 2020
This recipe was a success! I made it on a baking sheet with parchment and oiled the parchment with olive oil first before placing the dough, I figured the evoo would make a nice crust and it did. I took one quarter cup of sunflower seeds and ground them into a powder with a coffee grinder, I didn't want whole ones. Omitted the sesame seeds. Needs salt. Maybe an eighth teaspoon? I also mixed the dry ingredients together first. Psyllium powder can clump so mixing it with the other dry ingredients first would help with this. This would be good with some garlic[fresh or powdered], shredded cheddar cheese, herbs, dried onion flakes or Everything Bagel Seasoning. It was pretty bland. I also added 1/32 tsp of stevia because most bread sold today is sweetened slightly. I've been keto for a few years now and never made bread, just bagels. Really happy with this basic recipe. I used a dinner knife to make the edges straighter. And scored it into 4 squares slightly before baking and finished the cut after. My dough in the pan measured 7x7.5 inches after baking in case someone wants to know. Thank you, Fanny. ☺🌺
77
A
March 14 2020
I have an older English version of the "Quick low-carb bread" recipe which listed creme fraiche in the ingredients and sour cream in the instructions. I used crème fraiche once and sour cream every other time. (Crème fraiche is much more expensive than sour cream.) Everyone loves this bread made with the original recipe. Why was it changed? Why not do two different breads? Please post the original recipe again. I keep photocopying my old version to give it to friends rather than just sending them a link. A link would be more likely to gain subscribers to DietDoctor.
78
Dayn
April 8 2020
I loved this recipe. The texture is absolutely amazing!

Reply: #79
79
Reply to comment #78 by Dayn
Crystal Pullen Team Diet Doctor
April 8 2020

I loved this recipe. The texture is absolutely amazing!

Thanks for your feedback!
80
Claire H
April 23 2020
Can anyone confirm the Carb value for these? Says in the description 2g per serving but in the nutritional value it says 5g net carbs?

Reply: #81
81
Reply to comment #80 by Claire H
Kristin Parker Team Diet Doctor
April 23 2020

Can anyone confirm the Carb value for these? Says in the description 2g per serving but in the nutritional value it says 5g net carbs?

Thank you! Our recipe team will review this recipe and correct whichever number is an error!
82
haweskbl
August 23 2020
This is the best Keto bread. I will definitely make more.

Reply: #83
83
Reply to comment #82 by haweskbl
Crystal Pullen Team Diet Doctor
August 24 2020

This is the best Keto bread. I will definitely make more.

Yay!! I am so glad you enjoyed it enough to make it again!
84
Scarlett
September 5 2020
I just made this bread exactly as as posted and just sprinkled a few poppyseeds on top along with a little garlic powder before popping it in the oven. I spread it thin & evenly on a cookie sheet lined w/ an EVOO greased silicon baking mat. The bread was nice and crispy on the bottom and perfectly baked in 12 minutes. I plan on using this as a base for my tuna melts tonight. I tested a piece and it is ABSOLUTELY DIVINE ~~ saving recipe and will definitely make again!!

Reply: #85
85
Reply to comment #84 by Scarlett
Kerry Merritt Team Diet Doctor
September 6 2020

I just made this bread exactly as as posted and just sprinkled a few poppyseeds on top along with a little garlic powder before popping it in the oven. I spread it thin & evenly on a cookie sheet lined w/ an EVOO greased silicon baking mat. The bread was nice and crispy on the bottom and perfectly baked in 12 minutes. I plan on using this as a base for my tuna melts tonight. I tested a piece and it is ABSOLUTELY DIVINE ~~ saving recipe and will definitely make again!!

Awesome! So glad you love it!
86
Cheryl
October 3 2020
What do you do with the surplus egg yolks? Scramble etc or make fudge? I never know what to do with surplus egg yolks as I try to avoid dessert as it sets me up for disaster in terms of eating too much!!

Reply: #87
87
Reply to comment #86 by Cheryl
Kerry Merritt Team Diet Doctor
October 3 2020

What do you do with the surplus egg yolks? Scramble etc or make fudge? I never know what to do with surplus egg yolks as I try to avoid dessert as it sets me up for disaster in terms of eating too much!!

If you want to avoid desserts, you could always add the yolks to your breakfast. Scrambled would be a good choice!

Reply: #90
88
Tiffany
January 13
I love this recipe and it is my favorite go to for bread as I can have it ready in under 20 minutes. I use cream cheese, sour cream, yogurt or even coconut yogurt...all seem to turn out well.
89
Hilary
April 5
Egg yolks are useful for making mayonnaise, either by hand or with a blender.
90
Reply to comment #87 by Kerry Merritt
Janec
April 12
“What do you do with the surplus egg yolks?”
I know it’s still a dessert, but I use mine for the keto mason jar ice cream recipe. I always used to have trouble finding a use for the egg whites with that, so this flatbread recipe is ideal!
I don’t use the mason jar method for the ice cream by the way - far too much hard work. I beat a 300ml pot of double cream to peaks with an electric hand whisk, then beat in two egg yolks, a mix of erythritol and xylitol (quantity to taste), and a couple of teaspoons of instant coffee (which has been previously dissolved in a little boiling water and cooled). I also add a naughty dessertspoon of vodka which gives a lovely soft texture to the ice cream. If you don’t want to use alcohol, use all xylitol for the sweetener as this will help produce a soft, non-icy texture too. You could freeze this in individual portion size cups to try to avoid over indulging, but I find a small scoop is plenty to satisfy me in any case.
91
Ann Whitfield
May 1
We’ve just had these (2 left for tomorrow) and they will be on our menu regularly! They were delicious and hubby loved them. They cooked well in the airfryer. They are pale on the bottom when cooked in the AF so when we have the other 2 pieces tomorrow, I’ll be able to put the, back into the AF upside down to freshen them up and make them nice and crispy again. Lovely recipe thank you.

Reply: #92
92
Reply to comment #91 by Ann Whitfield
Kerry Merritt Team Diet Doctor
May 1

We’ve just had these (2 left for tomorrow) and they will be on our menu regularly! They were delicious and hubby loved them. They cooked well in the airfryer. They are pale on the bottom when cooked in the AF so when we have the other 2 pieces tomorrow, I’ll be able to put the, back into the AF upside down to freshen them up and make them nice and crispy again. Lovely recipe thank you.

Great! Thanks for sharing!

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Quick low-carb bread

Quick low-carb bread

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